Bulgaricus, Lactobacillus curvatus
and Lactobacillus graminis ageists a majority of the P.
sakei), Lactobacillus plantarum, Lactobacillus animalis, and Lactobacillus curvatus
Then they examined the antimicrobial efficacy of fermented spice, sodium lactate and lauric arginate against a recontamination of the products with Lactobacillus curvatus
and Listeria innocua at 6 C.
Lactobacillus sakei, Lactobacillus curvatus
, Lactobacillus plantarum (mainly in Europe), and Pediococcus pentosaceus and Pediococcus acidilactici (mainly in the US) are the starters commonly used for their fermentative role in dry-sausage production, while Staphylococcus xylosus and Staphylococcus carnosus are known for their involvement in the development and stability of colour and aroma production .
(2012) isolated lactic acid bacteria from a fresh plant polygonum minus (kesum) and identified as Lactococcus lactis, Pediococcus pentosaceus and Lactobacillus curvatus
using 16S rRNA amplification with 99% homology.
Protective culture approaches: Protective culture is the addition of antagonistic LAB to food products for the competitive exclusion or inhibition of unwanted bacteria and extension of shelf life (Malti and Amarouch, 2008).The starter culture of Lactobacillus plantarum, Lactobacillus curvatus
and Micrococcus sp.
The transfer of genes for antimicrobial resistance by conjugation has also been demonstrated in food, namely the transfer of tetracycline resistance genes among lactic acid bacteria in fermented milk , among Lactobacillus curvatus
in fermented sausages , and of vancomycin and tetracycline resistance genes among Enterococcus faecalis during the fermentation process of sausages and cheese .
Supplementation of Lactobacillus curvatus
HY7601 and Lactobacillus plantarum KY1032 in diet-induced obese mice is associated with gut microbial changes and reduction in obesity.
Fermentation was characterized by a sequential growth of the lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus confusus, Lactobacillus curvatus
, Pediococcus pentosaceus, and Lactobacillus plantarum.
In the fermented meat product with addition of pure culture of Staphylococcus xylosus and Lactobacillus curvatus
, CASABURI et al.
TABLA V DISTRIBUCION PORCENTUAL DE LAS ESPECIES BACTERIAS ACIDO LACTICAS AISLADAS DE CARNES DE RES EMPACADA AL VACIO Especies * Numero de Porcentaje aislados Lactobacillus curvatus
(a) 36 28,8 "Lactobacillus fermentum (a) 32 25,6 Lactobacillus plantarum (a) 15 12,0 Lactobacillus paracasei subsp 12 9,6 paracasei (a) Leuconostoc mesenteriodes subsp 10 8,0 mesenteroides/dextranicum (b) Lactobacillus acidophillus 1 (c) 8 6,4 Lactobacillus salivarius (c) 7 5,6 Cepas con identificacion incierta 5 4,0 * Identificacion utilizando el sistema de identificacion API 50CHL ^ La base de datos del sistema API 50CHL no incluyen al Lactobacillus sakei.